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How to choose milk in coffee shop pay attention to the fusion of milk and coffee

Published: 2026-08-22 Author: World Gafei

Last Updated: 2026/08/22, Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) if milk is the most widely used raw material in coffee shops, what aspects will coffee shops consider when considering what kind of milk to buy? Let's take a look at it now. First of all, from the production process of milk, the common milk is mainly divided into two major

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

If milk is the most widely used raw material in cafes, what aspects will cafes consider when considering what kind of milk to buy?

Let's take a look at it now.

First of all, from the production process of milk, common milk is mainly divided into two categories: normal temperature milk and refrigerated milk.

This is a relatively popular term, and it is easy for consumers to understand. More academic or commercial terms are high-temperature sterilized milk and refrigerated fresh milk. The so-called fresh milk does not drink collected milk directly. Fresh milk also has a variety of treatment methods. For example, pasteurized milk or other low-temperature sterilization processes are common on the market.

There are some differences between normal temperature milk and frozen milk. These differences are:

After high temperature sterilization, normal temperature milk is almost sterile, safe to use, simple to preserve, long shelf life and relatively cheap, while refrigerated milk is almost sterile, so the shelf life is much shorter.

On the other hand, refrigerated milk has a certain advantage in taste. There are some small chemical reactions in normal temperature milk during high temperature sterilization, such as Maillard reaction between protein and lactose, which changes the original flavor of milk. in order to make up for the difference in taste, the supplier will add some thickening agents to the normal temperature milk to enhance the flavor and thickness of the milk.

The difference in nutrients between normal temperature milk and frozen milk is negligible. Although high temperature can make some nutrients lose some activity in the process of sterilization, it does not reduce the nutrition in milk.

From the point of view of selecting suppliers, the following factors are the main considerations for cafes:

The above survey results are the views of coffee practitioners, so it can be seen that quality is the primary consideration in choosing milk in coffee shops, and 9 out of 10 coffee shops pay attention to this factor when buying milk. and this factor is almost twice as important as the price; (on the other hand, it is safer to drink milk-based coffee than milk tea. )

The consistency between batches is very important for cafes to produce milk-based coffee. Excellent cafes and excellent baristas pursue not only the quality of coffee, but also the stability of coffee products, in which milk accounts for no less than coffee itself. this also puts forward higher requirements for the production, transportation and storage of milk.

On the contrary, brands and merchant services are less considered by cafes in the purchase of milk, which is due to the large number of products in the milk market, while a series of problems in milk have weakened the effect of the brand. Quality and word-of-mouth experience are more important parts of brand building.

Finally, let's take a look at the quality of milk from a cafe's point of view:

We can see that, first of all, the cafe is most concerned about the fusion of milk and coffee, which is really about not only milk, but also coffee, and when the cafe is faithful to one of the products, the other is more likely to be replaced. this is why the choice of milk and coffee is so important in the flower competition.

The next few important factors: taste, milk taste, foam and odor are all directly related to the taste of milk, so cafes, especially those that pursue perfection in coffee producers, are more demanding in choosing milk. it is generally believed that fresh milk will taste better than normal temperature milk, which may be true when all other considerations are the same, but based on our previous milk test results This is not entirely true, normal temperature milk is easier to be stable, and refrigerated fresh milk faces more challenges in transportation and storage.

The fat content, fluidity and protein content of milk are related to the factors that baristas need to make lattes.

From the order of the importance of concerns, the taste demand for milk-based coffee is slightly greater than the flower demand, which fully reflects that the quality of a cup of coffee should be given priority first.

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